Sabudana Vermicelli Kheer/Shavige Payasa

An easy, yummy and guilt free dessert which can brighten up a dull day!

 

• 3/4 cup roasted Vermicelli
• 1/4 cup sago/sabudana
• 3 cups milk (2%)
• ½ cup fat free condensed milk
• 1/2 cup sugar
• 2 tsp ghee
• 1/2 tsp Cardamom powder
• 5-10 cashew pieces
• 10-15 raisins

Preparation:

v     Soak the Sago/sabudana in enough water for about 3 hours.

Method:

v      Heat the ghee in a heavy bottomed pan over medium heat and fry cashews till golden brown, next add raisins and fry until they plump up. Keep them aside.

 v      Fry the roasted vermicelli for a little while, making sure that it does not burn up. Keep aside.

v      Pour the milk in the same pan bring to boil.

v      Reduce the flame and then add roasted vermicelli, soaked sabudana, sugar, condensed milk and let this simmer for about 20 minutes ( or until it thickens up a little). Stir this whole thing in between, so that it does not settle at the bottom.

(Adding too much condensed milk will make it overtly sweet)

v      Remove from flame and then add cardamom, cashews and raisins. Cool to room temperature. Note that after it is cooled the entire thing will thicken a lot.

v      This can also be served cold by keeping it in the refrigerator.